With the OMS diet I don’t cook anything in oil but occasionally I crave chips. This is a great solution and not even cheating!
- Cut 4-5 large potatoes into wedges
- Whisk together 3 eggs whites with a tablespoon cornstarch
- Add in generous amounts of salt, pepper, italian herbs & spices – I use smoked paprika & garlic powder
- Toss the wedges in the mixture
- Put them in the oven on 475f/260c/gas mark 9 for 45-60 minutes
A couple tips: don’t leave too much excess on the potatoes & be patient, they take a long time to cook and don’t seem like they will ever be done, until they are.
To make it a whole meal I cook up a portobello burger; with a sweet soy ginger marinade* and served on a legal Paul’s roll. Top with grilled onion & capsicum, either straight on the BBQ or in winter a dry cast iron surface works great.
For the sweet soy marinade (reminds me of Soy Vay from USA):
2 cups – Soy sauce (I prefer the light soy sauce but any will work)
3 Tbsp – sugar
3 Tbsp – brown sugar
1 Tbsp – fresh garlic (minced)
1 Tbsp – fresh ginger (grated)
¼ cup – sesame seeds (toasted)
¼ cup – water
¼ cup – dried onion
1 tsp – onion powder
1 tsp – garlic powder
1 tsp – ginger powder
1 Tbsp – cornstarch (dissolved in water)
Whisk all the ingredients together in a small sauce pan. Heat the sauce over low heat until the sugar begins to dissolve. This should take between 10 – 15 minutes. It’s alright if all the sugar doesn’t completely dissolve, it will eventually dissolve over time. In the last 5 minutes of cooking, dissolve the cornstarch in ¼ cup of water and add to mixture. This will help to make the sauce a little thicker without changing the flavor very much.